Name: Lemongrass and cauliflower nasi goreng
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1/2 head cauliflower, cut into small florets; 2 tablespoon shao hsing (chinese wine); 250 gram peeled prawns, halved lengthways; 250 gram button mushrooms, sliced; 4 shallots, finely sliced; 1 tablespoon lemongrass, finely chopped; 2 clove garlic, crushed; 1 bunch bok choy, stems and leaves separated, shredded; 250 gram packet microwave brown and wild rice; 1 tablespoon kecap manis (sweet soy sauce); 250 gram cherry tomatoes, halved; 4 soft-boiled eggs, peeled; 2 tablespoon unsalted roasted peanuts, chopped; 1/4 cup coriander leaves; sambal oelek (hot chilli sauce), lime wedges to serve

Lemongrass and cauliflower nasi goreng

Classic nasi goreng gets an impressive makeover with this quick and easy recipe. As well as being loaded with vegetables, it's also low on sugar for a healthy dinner option

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1 tablespoon peanut oil

1/2 head cauliflower, cut into small florets

2 tablespoon shao hsing (chinese wine)

250 gram peeled prawns, halved lengthways

250 gram button mushrooms, sliced

4 shallots, finely sliced

1 tablespoon lemongrass, finely chopped

2 clove garlic, crushed

1 bunch bok choy, stems and leaves separated, shredded

250 gram packet microwave brown and wild rice

1 tablespoon kecap manis (sweet soy sauce)

250 gram cherry tomatoes, halved

4 soft-boiled eggs, peeled

2 tablespoon unsalted roasted peanuts, chopped

1/4 cup coriander leaves

sambal oelek (hot chilli sauce), lime wedges to serve

Method

1.In a wok or large frying pan, heat half the oil on high. Stir-fry cauliflower for 4-5 minutes until lightly browned. Add wine and stir-fry for 1-2 minutes until just tender. Remove from wok.

2.In the same wok, heat remaining oil on high. Stir-fry prawns for 1-2 minutes until completely changed in colour. Remove from wok.

3.Add mushrooms, shallot, lemongrass and garlic to the wok, then stir-fry for 2 minutes. Mix in bok choy stems and rice, stir-frying for a further 2 minutes.

4.Return cauliflower to wok with prawns and kecap manis. Stir-fry for 2 minutes to heat through. Toss tomatoes and bok choy leaves through until just wilted.

5.Top with halved eggs, peanuts and coriander. Accompany with sambal oelek and lime wedges.

Women's Weekly Food

Ingredients

Method

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